OH. MY. GOODNESS. This is an amazing recipe/method! Did this yesterday for my first prime rib Christmas dinner. Had two 6.5 lb bone-in rib roasts. Put in for an hour at 375. They both reached 130 after only 2 hours sitting in the oven after turning it off (you MUST have a meat thermometer to follow this cooking method!). If you have a well-insulated/new oven, it will not need to sit that long while it's off. Turned on at 375 for about 40 minutes = PERFECTION! Meat was about 145 when we sliced it. I did create a paste from fresh rosemary, garlic, salt, pepper, and EVOO and smeared it all over the roasts before putting in the oven. It gave the fatty side a nice crispness - next time will make more of a paste to get more crispiness since that is so yummy. Also added 2 c. beef broth with 1 packet onion soup mix to the pan during the 2nd roasting time which created a great Au Jus, but we didn't need it since the meat was so juicy and tender. Thank you for the great recipe and reviews - will definitely make again this way!
UPDATED REVIEW: Christmas 2014. YES THE SIZE OF THE ROAST DOES MATTER! This year had a 10.5 lb roast - boned and tied (4 bones) - and followed this again only to have it take MUCH longer than it did with my two 6.5 lb roasts last time. First hour roast was fine - went in at 46 and after an hour was up to 60. 3 hours of resting it was only at 111 degrees, but had to eat soon so put oven on for second roast and took 1.5 hours to get to 140 degrees :(
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OH. MY. GOODNESS. This is an amazing recipe/method! Did this yesterday for my first prime...